Rich gluten-free butter cake with the NZB Cake & Bread Mix.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Butter | 200 g |
| Sugar | 230 g |
| NZB Gluten Free Cake & Bread Mix | 500 g |
| Total | 930 g |
| Group 2 | |
| Egg | 400 g |
| Milk | 185 g |
| Total | 585 g |
| Group 3 | |
| Ovalett | 25 g |
Step 1: Cream Group 1, gradually add Group 2.
Step 2: Add Ovalett and beat until light.
Step 3: Bake at 170–180 °C for 25–30 minutes.
Temperature: 170–180 °C · Time: 25–30 min
Products
Serving suggestionBakels
NZ Bakels gluten-free all-purpose mix for butter cakes, muffins, scones and bread.
Serving suggestionBakels
The classic Bakels gel cake emulsifier. Gives sponges and chiffons excellent volume, fine even crumb and a stable batter that tolerates long mixing. Use 3–5% on flour weight.
Gluten FreeChewy brown-sugar raisin cookies, naturally gluten free.
2 products from our range
Gluten FreeWholesome gluten-free sandwich loaf.
2 products from our range
Gluten FreeLight scones with your choice of nuts or cheese.
1 product from our range
All products used in this recipe are available from our Phuket warehouse.
We keep your language choice and your shopping cart on your device so the site works; those are needed and always on. With your permission we also count visits with Cloudflare Web Analytics, which sets no advertising cookies and does not follow you across other sites. Privacy and cookies
